Make It

1. In a medium bowl, mix the flour with the water to form a dough. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place in a bowl, cover, and set aside for 30 minutes.

2. Roll the dough to 1/8-inch thickness. Spread a thin layer of the vegetable shortening over the entire surface, and then sprinkle generously with salt. Top with the green onions, pressing them lightly into the dough.

3. Beginning at one edge, roll the dough into a long jelly-roll shape. Pinch or twist off (do not cut) fist-sized pieces. On a floured surface, using a floured rolling pin, roll each piece to 1/8-inch thickness. If some green onions come out, just push them back into the dough.

4. Pour vegetable oil into a skillet until it is about 1/4 inch deep. Heat the skillet over medium heat, and then add 2 or 3 of the pancakes. Cook for approximately 3 minutes on one side, then flip and cook for 2 more minutes before placing onto a paper towel-lined plate. Salt to taste and serve immediately with soy sauce for dipping if desired.